• 1 Tbsp butter
• 1 large onion, chopped
• 1 garlic clove, crushed
• 1½ cup thinly sliced carrots
• 1½ cup thinly sliced celery
• 1 medium zucchini
• 1 can (28 oz) chicken broth
• 1 can (16 oz) Italian tomatoes (reserve juice)
• 1 tsp dried oregano
• ¼ tsp basil
• ⅛ tsp pepper
• Parmesan cheese
• Salt
• Seasoned croutons

Melt butter in large saucepan. Add onion and garlic and sauté, 5 minutes.

Add carrot, celery and zucchini and sauté 5 minutes more. Add chicken broth, tomatoes and reserved juice, oregano, basil, pepper and salt. Bring to boil. Reduce heat, cover and simmer until vegetables are just crisp tender, approximately 10 to 15 minutes.

Pass Parmesan and croutons separately.